Nanoengineering to eliminate biofilms

Ever heard of biofilms? They sound a lot more complicated than they really are: surface-coating layers of polymeric extracellular secretions and microorganisms that accumulate on a matrix over time.

Here it is in simpler terms: Biofilms are layers of grime that gather on a surface, leading to corrosion and making it harder to effectively clean […]

FDA’s GenomeTrakr supports food safety around the globe

There’s Twitter. Uber. Venmo. Facebook. The World Wide Web has brought us no shortage of apps, websites and networks with trendy names and useful functions. For the food industry, now there’s GenomeTrakr.

GenomeTrakr is a network of more than 60 laboratories across the world working in conjunction with the U.S. Food and Drug Administration (FDA). […]

Vectoring — a formal approach to tracking the sources and flow of pathogens in a facility

Pathogenic bacteria can infiltrate a facility from several different sources, including the external environment, people, equipment and raw materials. Once inside, pathogens can become established in harborage areas and carried to food production surfaces through a vector. Liquids, air, people and physical objects, such as carts or tools, are common vectors for pathogen transmission. It’s […]

Scientists successfully culture norovirus

For the first time researchers have grown a human norovirus in a cell culture dish, taking a step toward developing medications to treat the stomach bug that strikes millions of people every year in schools, hotels, and cruise ships.

Noroviruses are intestinal viruses that cause violent vomiting and diarrhea. In the U.S. alone, human noroviruses […]

Should sprouts come with a warning label?

While some consider them a health food, many others see sprouts as a food safety nightmare. They have a longstanding concern of being contaminated with pathogens and when eaten raw, can cause serious health consequences.

The dangers of raw sprouts were made apparent once again last week as the Food and Drug Administration (FDA) and […]

Science: Food should be a no fly zone

Flies are less apparent in the winter months but when they make an appearance around your food or drinks, the annoyance and disgust that follows never fails. But, exactly how dangerous are they? Once a fly lands on your sandwich or pop can should you consider it contaminated and throw in out?

One article discusses […]

Report: Multistate foodborne illness outbreaks are rare but deadly

E. coli

Foodborne disease outbreaks that spread across more than one state cause more than half of all deaths in outbreaks, despite accounting for only a tiny fraction (about 3%) of reported outbreaks in the United States, according to a new Vital Signs report released today by the Centers for Disease Control and Prevention […]

Researchers awarded $6.5M to advance plant disease resistance with genomics

A national team of 20 scientists led by Michigan State University (MSU) has been awarded a $6.5 million grant from the United States Department of Agriculture (USDA) to accelerate the development of disease-resistant cucurbit crops through leveraging applied genomics.

According to a recent article, the Cucurbitaceae family includes a number of high-value crop plants such […]

Monday links

Don’t have time to scour the internet for the latest animal safety, food safety, and agriculture news? Relax, we’ve got it covered.

Food Safety

New Study Reveals Antioxidants for Meat Preservation –The Pig Site Recently food manufacturers have moved towards using natural antioxidants such as plant extracts, herbs, spices and essential oils, instead of synthetic […]

New system detects active Shiga toxin

Scientists at USDA’s Agricultural Research Service Western Regional Research Center have come up with a new way to detect biologically active Shiga toxin, a product of pathogenic Escherichia coli serotype O157:H7, through the use of a camera and a light-emitting source that biologically determines the active toxin.

Affordable, sensitive devices like this are needed to […]